版权说明 操作指南
首页 > 成果 > 详情

Decay control and quality of individually film-wrapped lemons treated with sodium carbonate

SCI-E
认领
导出
Link by DOI
反馈
分享
QQ微信 微博
成果类型:
期刊论文
作者:
D'Aquino, Salvatore*;Continella, Alberto;Gentile, Alessandra;Dai, Suming;Deng, Ziniu;Palma, Amedeo
通讯作者:
D'Aquino, Salvatore
作者机构:
[D'Aquino, Salvatore; Palma, Amedeo] CNR, Inst Sci Food Prod, Traversa Crucca 3, Sassari, Italy.
[Continella, Alberto; Gentile, Alessandra] Univ Catania, Dept Agr Food & Environm, Catania, Italy.
[Dai, Suming; Deng, Ziniu; Gentile, Alessandra] Hunan Agr Univ, Natl Ctr Citrus Improvement Changsha, Changsha 410128, Hunan, Peoples R China.
通讯机构:
[D'Aquino, Salvatore] CNR, Inst Sci Food Prod, Traversa Crucca 3, Sassari, Italy.
语种:
英文
关键词:
Decay;Sodium carbonate;Lemons;Film-wrapping;Storage
期刊:
FOOD CONTROL
ISSN:
0956-7135
年:
2020
卷:
108
期:
Volume 108
页码:
106878-
文献类别:
WOS:Article
所属学科:
WOS学科类别:Food Science & Technology
入藏号:
基金类别:
National Research Council of ItalyItalian National Research Council; R&D project in key areas of Hunan province
机构署名:
本校为其他机构
院系归属:
园艺园林学院
摘要:
The efficacy of 3-min-dip treatments with 3% sodium carbonate solutions at 20 or 50 degrees C was tested on lemons individually, not hermetically, sealed within low density polyethylene (LDPE) bags. Before sealing, treated lemons were rinsed (SCR) or not rinsed (SC) with fresh water. SC treatment almost completely inhibited green mold (Penicillium digitatum) development in wound-artificially inoculated lemons both wrapped and not wrapped after 15 d at 5 degrees C followed by 7 d at 20 degrees C or in those stored for 10 d at 20 degrees C. In SCR lemons, decay control was inferior, especially in wrapped lemons treated at 20 degrees C. Similar results were achieved with sound fruit inoculated 24 h before the treatments and stored for 30 d at 20 degrees C. SC and, at a less extent, SCR treatments increased dramatically mass loss of un-wrapped fruit compared to control fruit, whereas in wrapped fruit overall mass loss was almost completely inhibited. Wrapping the fruit in LDPE bags allowed to maintained fruit freshness and firmness and chemical quality along the whole storage time, regardless the treatments.
参考文献:
Ben-Yehoshua S., 2003, POSTHARVEST PHYSL PA, P111, DOI DOI 10.1016/J.P0STHARVBI0.2004.09.004
Bondet V, 1997, FOOD SCI TECHNOL-LEB, V30, P609
Chinnici F, 2005, J FOOD COMPOS ANAL, V18, P121, DOI 10.1016/j.jfca.2004.01.005
COHEN E, 1990, J AM SOC HORTIC SCI, V115, P251, DOI 10.21273/JASHS.115.2.251
D'Aquino S, 2001, LEBENSM-WISS TECHNOL, V34, P206, DOI 10.1006/fstl.2000.0707

反馈

验证码:
看不清楚,换一个
确定
取消

成果认领

标题:
用户 作者 通讯作者
请选择
请选择
确定
取消

提示

该栏目需要登录且有访问权限才可以访问

如果您有访问权限,请直接 登录访问

如果您没有访问权限,请联系管理员申请开通

管理员联系邮箱:yun@hnwdkj.com